Pumpkin Snickerdoodles

INGREDIENTS

1 cup (226 g) unsalted butter, melted and cooled
15 oz. can pumpkin puree
2½ cups (300 g) all purpose flour
1½ teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup (200 g) granulated sugar
¼ cup (50 g) light brown sugar
1 large egg yolk, room temperature
1 teaspoon (5 ml) vanilla extract

Cinnamon Sugar

½ cup (100 g) granulated sugar
2 teaspoons ground cinnamon

Instructions

Preheat the oven to 375 F (190 C). Line two large baking sheets with parchment paper. In a small bowl, melt the butter and cool in the fridge for about 15 – 20 minutes
Place a layer of paper towels on a large plate. Spread a full 15 oz. can of pumpkin puree on the paper towels. Top the pumpkin with another layer of paper towels. After 15 minutes, gather the paper towels and squeeze as much of the liquid as possible from the pumpkin puree. There should be about ½ cup (130 g) pumpkin puree remaining that will feel like the texture of play-doh
In mixing bowl, whisk the flour, cream of tartar, ground cinnamon, pumpkin spice and salt together until well combined
In a large mixing bowl, whisk the melted and cooled butter and sugars together for one minute. Whisk in the egg yolk, vanilla extract and pumpkin puree until smooth and well combined. Mix the dry ingredients into the wet until just combined
In a small mixing bowl, whisk the granulated sugar and ground cinnamon together until well combined
Using a medium cookie scooper, scoop about 2 tablespoons (30 ml) of pumpkin snickerdoodle cookie dough. Roll into a ball and roll into the cinnamon sugar mixture. Place the cinnamon sugar coated balls of snickerdoodle cookie dough onto the lined baking sheets about 3 inches apart. Gently press the cookie down with the palm of your hand.
Bake the pumpkin spice snickerdoodles for about 8 -10 minutes. The edges will be set and lightly golden brown. The centers will look slightly puffed with cracks across the top.
Cool the pumpkin doodle cookies on the hot baking sheet for 5 minutes before transferring them to a cooling rack.
NOTES
Store Baked Cookies: These cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies.
See Variations section for other ways to make these cookies.